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Spicy Orange Beef

Spicy Orange Beef

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
CHRISTYJ

CHRISTYJ

This stir-fry is a good weekday dinner recipe. It can be made in about the time it takes to make a pot of rice to serve with it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1263 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
  2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.
  3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.
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Reviews

Michelle Miller Motley
76

Michelle Miller Motley

1/22/2004

This was one of the best things I have ever made. My husband kept commenting on how good it was through the whole meal. I read all the reviews and made some changes: I omitted the orange peel, substituted 2 tsp of sesame oil for the 2 tbl vegetable oil, used 3 cloves of garlic, substituted 1 tsp candied ginger (minced) for the 1/2 tsp of powdered ginger, I used orange juice in place of the sherry, used "sweet orange marmalade," and added 2 tsp brown sugar to the sauce. I marinated the beef in 1 cup of orange juice for several hours (this helped tenderize it). I drained the beef and then stir fried it in 1 tsp sesame oil. I removed the beef, drained out the juices, added another tsp of sesame oil to the pan and then stir fried red bell pepper (cut in strips), broccoli, and carrots (cut in strips) until just tender, then I added the garlic and ginger, stirred, then added the beef back to the pan. I immediately poured in the sauce. Just before removing from the heat, I added snow pea pods and green onions. I served it over brown rice. This was an awesome one dish meal. I used about 9 ounces of meat, so my version served two large portions.

Carrie Magill
52

Carrie Magill

8/19/2003

I'm so glad I read the other reviews, because with a couple slight changes, this is an awesome dish!! I left out the orange zest, used stated amount of marmalade. I upped the garlic slightly and doubled the amount of red pepper because we like very spicy food. And I added fresh mushrooms and carrots after the meat was done cooking. The orange flavor is subtle, and the sauce is thick, sticky, and delicious over rice. I would like to know if there's a reason you're supposed to cook the beef in batches? I cooked it all at once, then drained the liquid from the wok, then returned the beef and veggies to the wok and finished cooking, and it was fine. BTW, this would be even better with chicken. I think another reviewer said this was like eating at a good Asian restaurant -- I got that same impression! You have to try this recipe!

chellebelle
45

chellebelle

6/5/2005

A really great recipe, though I did make a few modifications. Firstly, the 1/4 cup of orange peel seemed a bit scary so I took a prior reviewer's advice and made very wide strips of peel so their flavor came through but you didn't get mouthfuls of peel in every bite. I used fresh ginger instead of ground. After browning the beef and before adding in the peel, garlic and ginger, I added 1/2 cup of sliced onion and cooked a few minutes before continuing with the rest of the recipe. And, finally, I threw some snow pea pods in at the end to add some color.

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